Asian Vegetable Salad

Serves 4 to 6 


  • 1 large bunch cilantro, thick stems removed and remaining sprigs cut into 3-inch lengths (about 5 cups loosely packed)
  • 1 cucumber, seeded and slivered
  • 1 jalapeño or other fresh chile, stemmed, seeded, and slivered
  • 2 scallions, minced
  • 2 teaspoons macadamia nut oil
  • 1/4 teaspoon coarse sea salt
  • sesame oil, to taste
  • white vinegar, to taste


  1. In a large bowl, combine the cilantro, cucumber, jalapeño, and scallions. Add the macadamia nut oil and salt and toss lightly.
  2. Add a few drops of sesame oil and vinegar and more salt to taste; toss again. Serve.